Best Oyster Stew With Fresh Rosemary Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

OYSTER STEW



Oyster Stew image

Rich, creamy, and full of wonderful seafood flavor, Oyster Stew is easy to make and comes together quickly. It's perfect for a special holiday dinner (it's our Christmas Eve tradition!) but simple enough to whip up anytime.

Provided by Brenda | A Farmgirl's Dabbles

Categories     Soup

Time 35m

Number Of Ingredients 10

1 pint fresh raw oysters, with their juice
1/4 cup unsalted butter
1 large garlic clove, finely minced
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
a few dashes hot pepper sauce (We like Frank's Redhot)
1 quart whole milk
freshly ground black pepper, optional
minced fresh parsley, optional

Steps:

  • Drain oysters and reserve their liquid. If the reserved liquid is particularly gritty, strain it through a double layer of cheese cloth.
  • In a large saucepan over medium to medium-low heat, melt the butter. Stir in garlic and cook for 1 minute. Sprinkle flour over the top and whisk to incorporate. (I like to use this flat whisk.) Then whisk in salt, Worcestershire sauce, and hot pepper sauce. Cook for 1 minute, whisking gently all the while.
  • Whisk in reserved oyster juice. And then slowly add milk, whisking constantly to incorporate. Cook over low to medium-low heat, stirring regularly, until mixture is steaming and bubbles just start to appear around the edge of the saucepan. Do not let mixture come to a boil. Turn heat down just a bit to low, and let cook for 10 minutes.
  • Add oysters and cook for 2 more minutes, or until oysters start to curl. Taste test and add a bit more salt if you like. Black pepper and fresh chopped parsley are optional.

Nutrition Facts : Calories 324 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 20 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 478 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

OYSTER STEW



Oyster Stew image

This oyster stew is made with a base of bacon and vegetables, slow cooked with dry sherry and oyster "liqueur" and then simmered with fresh oysters, heavy whipping cream and almond milk. It is a perfect cold weather comfort food!

Provided by dorothy stainbrook

Categories     dinner     Lunch

Number Of Ingredients 13

4-5 Cups Fresh oysters (Drain liquid and reserve)
1 Pound Bacon (Diced)
1 Large Onions (Chopped)
2-3 Cloves Garlic (Minced)
2 -3 Sprigs Fresh rosemary (about 4" sprigs, removed from stem and minced)
3 Tablespoons Old Bay seasoning
2 Large Russet potatoes (Scrubbed, and then chopped coarsly with skin on)
4 Stalks Celery (Diced)
1 1/2 cups Diced baby carrots (peeled)
1 Cup Dry sherry (Extra dry)
2 Cups Heavy whipping cream (Fluid cream)
4 Cups Almond milk (Can substitute other "milks" here)
3-5 Tablespoons Butter

Steps:

  • Use a strainer to drain the oyster juice (liqueur) into a bowl. Set the oyster liqueur aside, cover the remaining oysters and put them in the refrigerator while making the rest of the soup.
  • Dice the bacon and start cooking it over medium to medium high heat, stirring occasionally. (To dice, lay the pound of bacon on the cutting board and cut across the grain horizontally in 1/2" dice.
  • Chop the onion and add it to the pot while the bacon is cooking. Cook over medium for about 5 minutes or until onions are soft and translucent. While onions are cooking chop the scrubbed potatoes, celery and carrots.
  • After the onions are soft, add the garlic, rosemary and Old Bay and stir in for about 1 minute to blend together. Then add the potatoes, celery and carrots to the pot and stir everything together.
  • Add sherry and oyster liqueur to the pot of vegetables and cook over medium to medium low heat for about 45 minutes
  • Remove oysters from refrigerator and add to the pot. Add the cream and the milk and stir together gently. Add butter and bring everything to a simmer. Watch the pot at this point so that the milk does not boil or curdle. It should take about 5 minutes to get it all up to a simmer. Once heated through and simmering it is ready to serve.
  • Serve with oyster crackers or some robust bread and enjoy!

Nutrition Facts : Calories 617 kcal, Carbohydrate 24 g, Protein 12 g, Fat 51 g, SaturatedFat 24 g, Cholesterol 135 mg, Sodium 632 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

OYSTER STEW



Oyster Stew image

This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!

Provided by Buddy Sizemore

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 35m

Yield 4

Number Of Ingredients 7

½ cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
  • Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 13.5 g, Cholesterol 163 mg, Fat 51.1 g, Fiber 0.5 g, Protein 12.7 g, SaturatedFat 31.8 g, Sodium 308.8 mg, Sugar 1.6 g

OYSTER STEW WITH FRESH ROSEMARY



Oyster Stew with Fresh Rosemary image

Creamy and delicious, you can use either fresh oysters from the shell or fresh oysters already packed into containers for ease and simplicity. Instructions are here for how to shuck the oysters if you decide to use them on the shell.

Provided by PalatablePastime

Categories     Stew

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

1 tablespoon unsalted butter
1 tablespoon oil
1 small onion, finely chopped
2 celery ribs, finely chopped
1/4 cup vermouth (dry white wine ok)
6 cups chicken stock
kosher salt
freshly ground white pepper
1 cup half-and-half
3 pints shucked oysters, with liquor (about 36 fresh oysters worth)
1 tablespoon minced fresh rosemary
fresh rosemary (for garnish)

Steps:

  • ---AboutFresh Oysters--- If using fresh oysters, make sure they snap closed when touched (if they are open), otherwise discard.
  • It is handy to use a shucking knife and gloves.
  • If you do not have shucking gloves, drape a towel over your palm (those shells can be sharp!).
  • Hold the oyster firmly in one hand, shucking knife in the other.
  • Slip the knife blade between the top and bottom of the shell near the hinge on the back.
  • Run the knife all the way around until you get to the other side (be careful, this is more easily said than done!).
  • Using a twisting motion with the knife, pry the top and bottom shells apart- be gentle so you don't lose the liquor.
  • Cut the oyster free from its shell; there's a little tough knob on the underside you'll have to sever.
  • Place the oyster and its liquor into a bowl and repeat with the remaining oysters.
  • Note: if you were serving them on the half-shell, you would just leave them in the shell and place them on a platter with some crushed ice.
  • ---Forthe Stew--- In your soup pot, saute the onion and celery in the mixture of butter and oil until the onion is translucent.
  • Add the wine and cook for 3-4 minutes.
  • Add the stock and season to taste with salt and pepper.
  • Turn heat to low, and simmer, covered, for about 15 minutes.
  • Stir in the half and half and heat through for about 5 minutes.
  • Add the oysters with their liquor and cook until the oysters have just plumped up and their edges have curled (no more than 3 minutes).
  • Add the minced rosemary and check for seasoning.
  • Serve warm, garnished with sprigs of rosemary, if desired.

Nutrition Facts : Calories 274.9, Fat 12.7, SaturatedFat 4.8, Cholesterol 105.4, Sodium 458.4, Carbohydrate 17.3, Fiber 0.3, Sugar 3.5, Protein 21.7

Related Topics